Broccoli and Cheddar Twice Baked LOADED Potatoes Recipe
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How To Make Twice Baked Potatoes With Broccoli And Cheese
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Ingredients 4 russet potatoes 2 tsp vegetable oil or avocado oil 1 tsp kosher sea salt.Steps 1 Heat oven to 400°F. Scrub potatoes; prick all over with fork.
Place directly on oven rack. Bake 45 to 50 minutes or 2 Cut baked potatoes in half.Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells. Step 5 Bake at 450° for 8 minutes or until potatoes are thoroughly heated.
2 large russet potatoes. olive oil. kosher salt. 1 cup cooked broccoli, chopped. 2 tablespoons crème fraîche or sour cream. 2 tablespoons unsalted butte.Stir the thawed and chopped broccoli into the cheese sauce.
Once the potatoes are baked and tender all the way through (use a fork or a small knife to pierce the center to test the doneness), slice each potato lengthwise, then pinch each end and push in toward the center to open the potatoes. Use a fork to slightly mash the potato in its skin.Russet potatoes were baked in the oven for about 1 hour until tender inside with a crispy skin.
Bacon was cut and cook in a skillet until crisp. Broccoli was cooked in boiling water for about 2 minutes until just tender. The 4-ingredient cheese sauce was even easier.Directions Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets.Bake potatoes at 425° for 45-60 minutes or until soft.
Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese.Instructions.
Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside. Place potatoes in a small baking dish and bake for 1.Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil.
Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third.Preheat oven to 400 F. Place potatoes on a baking sheet and bake for 1 hour and 15 minutes; remove from oven and allow to cool slightly. Cut potatoes in half.
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes.
Steam broccoli until tender, 5 minutes.Using about 1 ½ tablespoons of the olive oil, rub oil all over the potatoes until covered. Arrange potatoes on a sheet pan, season with salt and pepper. Transfer to the oven and bake 45 minutes.
Just before the 45 minutes are up toss the broccoli florets in the remaining olive oil.Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the insid.Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese. Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.
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